The course "Applying HACCP System in the Food Services Sector," offered by the British Academy for Training and Development, is a comprehensive program designed to provide participants with a deep understanding and practical methodology for implementing the Hazard Analysis and Critical Control Points (HACCP) system in the food service industry. This system is a vital tool for ensuring the safety and quality of food at all stages of the food supply chain, from production to delivery to the consumer.

Implementing the HACCP system requires specialized knowledge of food safety, as it helps identify potential risks at all stages of food preparation, production, storage, and transport. Through this course, participants will learn how to analyze risks and manage critical points in various food processes, ensuring the delivery of safe food that adheres to the highest quality standards.

The course targets professionals in the food sector, including food facility managers, quality officers, food safety supervisors, and workers in factories and restaurants that depend on food safety. Participants will be able to apply the seven principles of the HACCP system, implement preventive measures, and effectively monitor risks, contributing to consumer health and enhancing the reputation of food institutions.

Who Should Attend?

• Restaurant and café managers.
• Food safety officers.
• Quality supervisors in food factories and restaurants.
• Workers in food manufacturing and distribution.
• Anyone interested in applying food safety standards in the food sector.

Knowledge and Benefits:

After completing the program, participants will be able to master the following:

• Understand HACCP concepts and standards and the importance of its application in the food industry.
• Identify potential risks at all stages of the food supply chain and methods to control them.
• Apply preventive measures to ensure food safety and quality.
• Analyze and evaluate critical control points in production and distribution processes.
• Develop and implement HACCP plans within food establishments in compliance with international standards.

• Introduction to HACCP System
  • Basic principles and concepts of the HACCP system.
  • History of the system's development and its applications in the food industry.
  • Importance of the system in ensuring food safety.
• Objectives of HACCP System
  • Protecting consumer health.
  • Preventing biological, chemical, and physical hazards.
  • Ensuring compliance with local and international regulations.
• International Food Safety Standards
  • Codex Alimentarius agreement.
  • Importance of international standards in applying the HACCP system.
  • Compliance with local and global regulations.
• Types of Hazards in the Food Sector
  • Biological hazards: bacteria, viruses, parasites.
  • Chemical hazards: pesticides, heavy metals, additives.
  • Physical hazards: contaminants, foreign materials.
• Risk Analysis and Identification
  • Techniques for identifying hazards at all stages of the production process.
  • Analyzing risks based on their severity and likelihood of occurrence.
  • Tools and methods for risk assessment.
• Risk Management in HACCP Implementation
  • Preventive strategies for reducing risks.
  • Controlling risks through critical control points.
  • Identifying critical points in the production process.
• Understanding the Seven Principles of HACCP
  • Risk assessment principle.
  • Identifying critical control points.
  • Defining critical limits.
• Applying Preventive and Control Procedures
  • Monitoring and controlling critical points.
  • Identifying appropriate corrective actions.
  • Verifying the effectiveness of preventive measures.
• Choosing the HACCP Team
  • Forming the team: roles and responsibilities of members.
  • The role of each member in implementing the system.
  • Importance of coordination among team members.
• The Team's Role in Developing the HACCP Plan
  • How to develop an HACCP plan within the establishment.
  • Defining responsibilities and stages.
  • Training the team on implementation mechanisms.
• Effective Communication Within the Team
  • Tools and methods for communication among team members.
  • Enhancing cooperation between different departments.
  • Handling feedback and reports.
• Risk Analysis in Food Production
  • How to collect data for risk analysis.
  • Using tables and tools for risk analysis.
  • Identifying environmental and process factors affecting risks.
• Critical Control Points (CCPs)
  • Defining and identifying critical control points in the production process.
  • How to apply HACCP standards in identifying CCPs.
  • Classifying risks based on critical points.
• Developing a CCP Control Plan
  • Setting acceptable limits for each critical point.
  • Identifying corrective actions when deviations occur.
  • Confirming the effectiveness of the control plan.
• Establishing Effective Monitoring Procedures
  • Choosing appropriate monitoring methods for each critical point.
  • Developing and reviewing monitoring schedules.
  • Using effective monitoring tools and equipment.
• Implementing Preventive Plans
  • Identifying appropriate preventive measures for each stage.
  • Evaluating the effectiveness of preventive actions.
  • Adjusting preventive measures based on results.
• Verifying the Effectiveness of Preventive Actions
  • Verification and evaluation tools.
  • Importance of regular reviews of preventive plans.
  • Reassessment in emergency situations.
• Developing a Comprehensive HACCP Plan
  • How to prepare a written plan including all procedures.
  • Ensuring the plan covers all production stages.
  • Documenting each stage of system implementation.
• Documentation and Ongoing Review
  • The importance of documentation in ensuring system continuity.
  • How to conduct periodic reviews and updates.
  • Preparing monthly and annual reports.
• Ongoing HACCP System Training
  • Regular training programs for employees.
  • Raising awareness about food safety.
  • Encouraging employees to participate in system implementation.
• Challenges in Implementing HACCP
  • Issues in implementing HACCP in different environments.
  • Resistance to change and how to handle it.
  • Time and resource management during implementation.
• Solutions to HACCP Implementation Issues
  • Strategies for dealing with various challenges.
  • Avoiding common mistakes in system implementation.
  • Tips for managers and supervisors to ease implementation.
• Handling System Deviations
  • Procedures for dealing with deviations in critical points.
  • Continuous improvements to ensure effective system application.
  • The team's role in correcting deviations.
• Evaluation and Regular Inspection Procedures
  • Continuous evaluation techniques for HACCP plans.
  • The importance of routine equipment and facility inspections.
  • External reviews and independent audits.
• Reviewing Activities and Maintaining Standards
  • How to maintain the highest levels of quality and safety.
  • Incident analysis and error correction.
  • Improving processes based on review results.
• Evaluating the Overall Effectiveness of the System
  • Analyzing system performance and providing recommendations.
  • Identifying areas for continuous improvement.
  • Assessing the effectiveness of the HACCP plan in food institutions.
• Preparing a Comprehensive HACCP Implementation Report
  • How to prepare a report including results from HACCP implementation.
  • Presenting progress made in system application.
  • Reviewing future recommendations for system improvement.
• Reviewing and Documenting Results
  • The importance of accurately documenting results.
  • Conducting discussions for final feedback.
  • Preparing the final performance report.
• Training for Ongoing Follow-up
  • The importance of continuous employee training.
  • Future training plans to keep up with updates.
  • Managing the sustainability program for the HACCP system.